Lemon Tart Recipe

Instructions

1. 1

   Make the Tart Shell

   In a food processor, combine flour, butter, and sugar. Pulse until mixture resembles coarse crumbs. Add egg yolks and ice water; pulse until dough forms. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Roll out dough and fit it into a tart pan. Prick bottom with a fork and bake for 15 minutes until lightly golden.

2. 2

   Prepare the Lemon Filling

   In a bowl, whisk together lemon juice, lemon zest, sugar, whole eggs, and heavy cream until well combined. Pour filling into the pre-baked tart shell.

3. 3

   Bake the Tart

   Bake in the oven for 25-30 minutes until the filling is set but still slightly jiggly in the center. Allow to cool to room temperature.

4. 4

   Make Toasted Meringue

   In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over cooled tart and use a kitchen torch to toast the top until golden.

5. 5

   Prepare Berry Compote

   In a saucepan, combine mixed berries, sugar, and a splash of water. Cook over medium heat until berries break down and sauce thickens, about 10 minutes. Let cool.

6. 6

   Make Candied Pistachios

   In a small pan, toast pistachios over medium heat until fragrant. Add sugar and a splash of water, stirring until sugar dissolves and coats the nuts. Spread on parchment paper to cool.

7. 7

   Serve

   Slice the lemon tart and serve topped with berry compote and candied pistachios.